material

200G of homemade yogurt, 4 eggs, 45g of butter, 40G of low flour, 25G of corn starch, 30G of sugar and a few drops of white vinegar.

method of work

1. Separate the yellow and white eggs into two clean containers without water and oil, mix the low flour and corn flour and sieve for later use.

2. Melt butter in water, add yogurt and mix well with manual egg pumping.

3. Add egg yolk in several times and mix well (add one and then another). Sift in the powder and mix well.

4. Add a little white vinegar to the egg white until it bubbles, and add sugar in three times until it is dry and foamed; (that is, when the eggbeater is lifted, the protein will show a small straight angle, which will not flow or drip).

5. Add 1/3 protein into the egg yolk paste and mix well, then pour it back into the protein, cut and mix well and put it into the mold. Oven preheating 170 degrees.

6. Add water to the baking tray and put it in the lower layer of the oven, and put it in the middle layer of the oven on the baking net of Mold 8, 165- 170 degrees for 60 minutes.

7. After baking and demoulding, it can be stored in cold storage without inversion.

Practice 2,

Fresh cream cake

material

450g of eggs, 250g of low flour, 0/24g of corn oil/kloc-,0/24g of milk/kloc-,86g of fine sugar (for protein) and 0/8g of fine sugar (for egg yolk).

method of work

1. Egg yolk and protein are separated by an egg separator.

2. Put the protein into a large bowl without oil and water, and add white sugar in several times until it is hard to foam.

3. Add the fine sugar to the egg yolk, and beat it gently with the egg. Don't send it away.

4. Add corn oil to the egg yolk and stir well.

5. Add milk and mix well.

6. Sieve in the low powder and copy it evenly with a scraper.

7. Put 1/3 of the whipping protein into the egg yolk liquid and mix it evenly with a spatula.

8. Pour the stirred mixture into the rest of the egg whites and stir well.

9. Pour the mixed cake paste into the mold and shake out bubbles.

10. oven preheating 180 degrees, middle layer for about 35 minutes. Back-off immediately after discharge, cooling and demoulding.

1 1. If the flowers are not mounted in time, it is recommended to wrap the Qifeng cake with plastic wrap to avoid air drying.

12. Cut the cake into three pieces with a blade.

13. Put the almond slices into the frying pan and bake them until they are slightly golden.

14. black currants are soaked in brandy 10 minutes or so.

15. Add white sugar to the light cream in several stages and beat until it is in the state of decorating.

16. Spread whipped cream on the cake embryo. Sandwich whipped cream, spread evenly.

17. Blackcurrants use kitchen paper to absorb excess water and put it in the interlayer.

18. Cover with a piece of cake and spread with whipped cream.

19. Stack the soaked blackcurrants in the interlayer and press them into the light cream.

20. Put the last piece of cake and spread the whipped cream.

2 1. First, roughly spread the whipped cream on the surface, and then spread it around as well.

22. Finally, decorate the surface with a spatula to make the cake look more beautiful.

23. After decorating, stick almond slices around and decorate.